4hw.org: dumplings are the traditional food of our country. Men, women, old and young all love to eat. But is it better to boil dumplings with cold water or boiled water?
It depends on whether the dumplings are fresh or frozen
1. Fresh dumplings
Boiling pot. For the dumplings made at home, you must wait for the water to boil before cooking. In this way, the protein in the skin of the dumplings will solidify quickly. The starch will be dissolved in the water, and the dumplings will not stick together. It is convenient to stir with a spoon. The dumplings cooked are more delicious.
2. Quick frozen dumplings
More suitable for cold water. Quick frozen dumplings are easy to break the skin when boiled in boiling water, and the meat filling is not easy to be cooked. It's much more convenient to cook with cold water. You don't need to pour cold water frequently. The boiled dumpling skin is more chewy.
First pour cold water into the pot, then put the dumplings, quick-frozen dumplings and cold water together with the medium heat to boil.
With the rise of water temperature, the dough and meat filling are heated more evenly. The boiled dumpling dough is strong and tastes great!
It depends on whether the dumplings are fresh or frozen.
Do you want to cover the pot?
It is generally said that it is more time-saving and gas-saving to cover the pot and boil the stuffing without covering the pot and boil the skin. However, it is not allowed to cover the pot and cook the dumplings for too long to prevent the skin from breaking.
When cooking fresh dumplings, put the water in the dumplings after boiling, mix well, and cover the pot.
When the dumplings are about to surface and boil, remove the cover and boil the skin, then add some cold water.
After that, boil the dumplings twice, add some cold water each time, and finally pull them out.
How to cook dumplings without breaking the skin?
1, add salt
When the water is boiled, sprinkle some salt and mix well, then put the dumplings to boil, which can improve the boiling point of the water, slow down the starch gelatinization speed, make the dumplings more boil resistant and not easy to break the skin.
2. Add edible oil
Dumplings are easy to stick when cooking, and the skin will break if you are not careful. You might as well put some cooking oil and dumplings after boiling the water. In this way, the dumplings will not stick together.
3. Add onion leaves
After boiling, add some scallion leaves, then put dumplings, the principle is the same as adding cooking oil. The scallion leaves will release a kind of grease after boiling, which can be wrapped on the outer skin of the dumpling to prevent the dumplings from adhering to each other.
When mixing flour, beat 1-2 eggs in to increase the protein in the flour. When boiled with boiling water, the protein shrinks sharply, and the dumpling skin will not become soft, spongy and conglutinated with each other, so it will taste more chewy.